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Redoxtanin B is a complex that protects against oxidation in grapes and musts for white and rosé wine production. Its use directly on the grape helps to protect the aromatic expression to the maximum.

Wine style


Applied to






Redoxtanin B effectively displaces oxygen, drastically reducing its concentration in the first moments, so that browning of the must before fermentation is avoided.


  • In grapes and must for white and rosé wines:
  • During harvesting: protecting the fruit from oxidation before reaching the winery.
  • In the reception hopper: protecting the grapes from direct contact with oxygen.
  • In harvests of poor sanitary quality: Avoiding and protecting against the action of laccase and oxidases.
  • For juices (apple): On arrival at the cider press: avoid the oxidations that the fruit undergoes before the extraction of the juice, thus obtaining ciders with paler colors and a much finer aroma.


  • In grape harvest 6-10 g/hL or 100 kg
  • In poor quality vintages 10-12 g/hL or 100 kg
  • Maximum legal dose: 50 g/hl

The total sulfur dioxide content may not exceed 200 mg/l for white and rosé wines. If the amount of residual sugar (expressed as glucose+fructose) is equal to or greater than 5 g/l, the permitted values are 250 mg/l for white and rosé wines.

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